Bacon, Egg & Cheese (BEC)

Bacon, egg, and Tillamook Medium Cheddar—they’re the holy trinity of breakfast. This recipe takes all three and puts them atop breakfast’s favorite baked good: a glorious biscuit. It’s a combo you don’t mess with. You just eat it.

"Bacon, Egg, and Cheese, or BEC is one of my all time favorites. Everyone loves bacon. I even meet vegetarians all the time that say they secretly covet bacon, and its aroma. If there was one meat they could cheat on, it would be bacon. This is a classic southern biscuit sandwich, which takes one part thick, savory bacon strips, 1 part delicious farm egg cooked over medium, and 1 part of our favorite cheese (Tillamook Medium Cheddar), melted to gooey glory, sandwiched between 2 fluffy flaky biscuit halves!" – Walt Alexander of Pine State Biscuits

Cook the bacon in the oven on a cookie sheet until it is partially cooked and still flexible (you may also cook bacon in a frying pan, but the oven provides a more even heat). Bacon should be a little curled, but not dark brown.

Step 2

While the bacon is cooking, heat 1 tablespoon of canola oil in a pan and after it’s heated, crack an egg in.

Step 3

Cook the egg to over medium and add a pinch of salt and pepper while cooking. Repeat for the second sandwich.

Step 4

To assemble each sandwich, slice a biscuit in half. Place partially cooked bacon on the biscuit (3 slices on the bottom of the biscuit, 2 on top).

Step 5

Add egg, and place slice of cheese on top of egg. Heat in broiler at 450°F for about 1 minute so the cheese starts to melt onto the bacon. This won’t take long, so watch closely!

Recipe By

Chefs Brian, Kevin, and Walt launched their kitchen at the bustling Portland Farmers Market. As word caught on about this delicious biscuit operation, they opened more locations for folks to enjoy down-home cookin’.